Richard Ipsen

Richard Ipsen

Professor

  • Dairy, Meat and Plant Product Technology

    Levnedsmiddelbygning, Building: 74-5-R577

    1958 Frederiksberg C

    Phone: +45 35 33 32 25Fax: +45 35 33 31 90
  • Ingredient and Dairy Technology

    Levnedsmiddelbygning, Building: 74-5-R577

    1958 Frederiksberg C

    Phone: +45 35 33 32 25Mobile: +45 61 71 75 83Fax: +45 35 33 31 90

  1. 2009
  2. Published

    Instant infusion pasteurisation of bovine milk. I. Effects on bacterial inactivation and physical-chemical properties. / Hougaard, Anni Bygvrå; Hammershøj, Marianne; Vestergaard, Jannie Steensig; Poulsen, Ole; Ipsen, Richard.

    In: International Journal of Dairy Technology, Vol. 62, No. 4, 2009, p. 484-492.

    Research output: Contribution to journalJournal articleResearchpeer-review

  3. Published

    Instant infusion pasteurization for gentle heat treatment of milk for cheese making: Rennet coagulation properties. / Hougaard, Anni Bygvrå; Ipsen, Richard.

    Proceedings of the 5th International Symposium on Food Rheology and Structure. ed. / P. Fischer; M. Pollard; E.J. Windhab. 2009. p. 384-387.

    Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearchpeer-review

  4. Published

    Microparticulated whey protein as fat replacer in yoghurt. / Celigueta Torres, Isabel; Ipsen, Richard; Knudsen, Jes Christian; Østergaard, Bente Bjerre.

    ISFRS 2009: proceedings of the 5. international symposium on food rheology and structure. ed. / Peter Fischer; Michael Pollard; Erich J. Windhab. Eidgenössische Technische Hochschule Zürich, Laboratorium für Lebensmittel-Verfahrenstechnik, 2009. p. 404-407.

    Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearchpeer-review

  5. Published

    Mikropartikuleret mælkeprotein som fedterstatter i fødevarer. / Celigueta Torres, Isabel; Ipsen, Richard.

    In: Maelkeritidende, No. 11, 2009, p. 268-269.

    Research output: Contribution to journalJournal articleCommunication

  6. Published

    Sensory and instrumental characterization of low-fat and non-fat cream cheese. / Janhøj, Thomas Vedel; Frøst, Michael Bom; Prinz, Jon; Ipsen, Richard Holstein.

    In: International Journal of Food Properties, Vol. 12, No. 1, 2009, p. 211-227.

    Research output: Contribution to journalJournal articleResearchpeer-review

ID: 4231815